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Beef and Mushrooms in Hot Bean Sauce

(Serves 2 to 4)

½ pound flank steak

Marinade for beef:
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon cooking oil
1 tablespoon dark soy sauce

½ pound fresh mushrooms

Seasoning sauce:
1 teaspoon cornstarch
3 tablespoons water
1 tablespoon soy sauce
1 tablespoon hot bean sauce

3 tablespoons cooking oil
½ tablespoon shredded ginger
3 green onions, cut into ½ -inch pieces

To Prepare Ahead:

1. Cut flank steak lengthwise into strips 1 ½ inches wide; then cut across the grain into 1/8-inch slices. Transfer beef slices to a mixing bowl. Add 4 marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes or in the refrigerator.

2. Rinse and slice mushrooms ½ inch thick.

3. Mix the 4 seasoning sauce ingredients in a small bowl.

To Cook:

1. Heat 1 tablespoon oil in a wok over high heat. Add mushrooms and salt, and stir-fry for 1 minute. Transfer to a plate.

2. Wipe wok with paper towels. Add 2 tablespoons oil to the wok. When hot, add ginger, green onions, and beef. Stir-fry for 1 to 2 minutes.

3. Return mushrooms to the wok and pour in sauce. Stir a few seconds and serve.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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